Whey is a byproduct when making cheese, yogurt, kevir or quark it’s rich in protein and lactic acid. Once you learned how to make Kefir (described in May issue or quark in June issue) you will end up with whey. You can use it to soak your grains or in fermenting processes like kimchi (just add a ¼ cup of whey to the water). Whey has the highest tryptophan content of all food sources, which is great to help balanceing stress and improves memory scanning significantly (Wise Tradition Magazine spring 2013 ). Whey is a natural preservative that inhibits putrifying bacteria. Dr Mercola recommends to drink 20-25gr of whey (powder) which is about ½ cup of real whey after a workout to build muscles it’s also beneficial for your heart and blood pressure. Whey protein is quickly absorbed and is also a great snack when kids come home hungry. Add a ¼ apple or some berries and mix it up in your magic bullet.
Spinach and ground Beef Casserole (serves 4)
2 tbs butter, 2 tbs flour, 2 cups milk, spices; – heat up butter add flour and let it get light yellow, add the milk and bring to a boil simmer until thickened, season with sea salt, pepper and nutmeg
2 lbs of fresh spinach,1/2 cup water 1 tbs butter; – wash and clean spinach, heat up butter and add wet spinach add ½ cup water and simmer for 5 minutes. Drain fluids but save that for later.
1 lb ground beef; – Add ground beef to saved fluids and simmer for 10 minutes season with sea salt and pepper
Preheat oven to 350F
2tbs butter -Use 2 tbs butter for casserole dish, add ½ of the spinach, add all of the ground beef, add rest of spinach then pour béchamel sauce ontop.
2 eggs – wisk up eggs and pour ontop add the rest of butter
In oven for 30 minutes
Enjoy with kimchi!
Think twice before you bite into this colorful cupcake… or anything colorful for that matter.
The European Union have most foods that contain synthetic colors labeled with a warning label stating that adverse reactions can result especially in children. They even asked food manufacturers to remove artificial colors.
The truth is that serious risks have been found; Including a wide variety of cancers but also is linked to high blood pressure, increased blood sugar, rashes, allergies, hyperactivities, hypersensitivity and other behavioral effects in children.
Synthetic food colorings are permitted to have 10 parts per million of lead in the substance but colors used in medications are allowed twice that amount!
And here a few facts:
Read more http://cspinet.org/new/pdf/food-dyes-rainbow-of-risks.pdf and www.mercola.com and www.westonaprise.org (spring 2013 jurnal)
GET RID OF: Synthetically colored foods. Check the labels. Remember food that need coloring usually are also highly processed foods in the first place.
REPLACE WITH: Stick to naturally colored foods for your health. Add colorful vegetables to your plate and natural vibrant fruit colors to your desserts, if you want use red beet juice or berries to color your cakes.
Brought to you by Jasmin Schellenberg
Inspired by and resourced from “Nourishing Traditions” by Sally Fallon; and: www.westonaprice.org